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Irresistible Pistachio Cream Recipe

Rich, nutty and irresistibly smooth, pistachio cream is the kind of spread you’ll want to eat straight from the spoon. Whether you swirl it through bakes, layer it into desserts or slather it on toast, this homemade pistachio cream recipe is a must-try.

If you’re wondering how you can make pistachio cream without breaking the bank each time the craving kicks in, this recipe is made with just a few simple ingredients. It’s easy to whip up at home and makes a delicious alternative to nut butters or chocolate spreads. Bonus: it also makes a lovely foodie gift.

  • Preparation time: 10 min(s)
  • Cooking time: 5 min(s)
  • Servings: 1 jar

How to make

  1. Start by blanching the pistachios. Boil them briefly, then drain and rub off the skins using a clean napkin or tea towel. This gives your cream a smooth finish and brighter green colour.
  2. Next, toast the peeled pistachios gently in a dry pan for a few minutes, stirring regularly until they smell fragrant (but not browned).
  3. Transfer the pistachios to a food processor and blitz until they form a fine, crumbly paste.
  4. Add the condensed milk and vanilla extract, then blend again until smooth and creamy.
  5. If your mixture feels too thick, loosen it with a splash of milk or neutral oil and blend until you reach your desired consistency.
  6. Spoon into a clean jar, cool to room temperature and store in the fridge. Enjoy as a dip, spread, or spoon-it-straight-from-the-jar treat!